Poularde Sainte Hélène

Chicken with Quenelles

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (5–6 pound) chicken or capon
  • Recipe Bourguignonne Sauce
  • pound


  1. Remove as much fat from the fowl as you can. Truss and braise it in Bourguignonne sauce (see Coq au Vin recipe). Reduce oil to 2 tablespoons, brown whole chicken and do not pour off oil. Add the flour and continue with the Bourguignonne sa